To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

Info:
Restaurant:	Gyu-Kaku (Deli Place (Site 4))

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

Palau

Level3

中秋節放假，約左人起紅磡傾啲嘢，咁就諗起都好耐末食過日本燒肉，就決定左起牛角食個燒肉午餐午餐叫左一個商務午餐~燒肉三盛，一個普通午餐~肩脊肉，一個銅鑼燒再加多支細sake，真係算係一個唔錯既午餐首先嚟既係前菜，個麻香椰菜啲椰菜好新鮮，配合埋啲芝麻醬汁，好清新既感覺，睇餐牌重話好高纖維對身體好有益，可以減低肉類脂肪吸收量，真係食多多牛都唔驚啦跟住嚟既就係午餐肩脊肉同埋個燒肉三點盛，個肩脊肉有少許脂肪肥肉，燒起上嚟油花四起，加上點少量醬油配合白飯真係唔錯。至於個燒肉三點盛，以個厚切牛脷最為好食，燒完食起上嚟好有牛味彈牙銅鑼燒則選擇左雲呢拿味，雪糕夾起餅皮中間嚟燒，雪糕有少少溶，一冷一熱，食起上嚟好特別，完全有冰火既感覺

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